Katsu Curry
The undisputed king of Japanese comfort food. A massive, shatteringly crisp, deep-fried breaded pork cutlet (Tonkatsu) rests on a bed of fluffy white rice, half-drenched in a thick, savory, slow-cooked brown curry sauce.
Course Curry & Rice Bowls
- 2 thick boneless Pork loin chops
- Salt and black pepper
- 1/4 cup All-purpose flour
- 1 Large egg beaten
- 1.5 cups Panko breadcrumbs
- Vegetable oil for frying
- 2 portions Cooked short-grain white rice
- 2 cups Prepared Japanese Curry from roux blocks, kept hot
Prepare the Pork: Make a few deep vertical cuts through the fat cap of the pork chops to stop them from curling. Pound the meat gently to an even thickness. Season both sides aggressively with salt and pepper.
Bread the Katsu: Dredge the pork in flour, shaking off the excess. Dip it completely into the beaten egg, then press it firmly into the Panko breadcrumbs to create a thick, dense crust.
Fry the Katsu: Heat 1 inch of vegetable oil in a deep skillet to 340°F (170°C). Carefully slip the breaded pork into the hot oil. Fry for 5 to 6 minutes, flipping once, until deeply golden brown and cooked through. Let it rest on a wire rack for 3 minutes.
Slice: Slice the hot crispy Tonkatsu into thick strips using a sharp knife, pressing straight down to keep the crust intact.
Assemble the Plate: Heap a large mound of warm white rice onto half of a large serving plate. Ladle the thick, steaming hot Japanese curry sauce heavily over the rice and the empty half of the plate. Carefully place the sliced crispy Tonkatsu on top, making sure half the crust stays out of the sauce to remain crunchy.
Keyword Comfort Food, Curry, Pork, Tonkatsu